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Dry orange liqueur: France's answer to curacao and the engine of the Margarita.
France, 19th century
Combier of Saumur claims the first triple sec in 1834; Cointreau's 1875 version made the style famous, and by the 1878 Paris exposition every distiller had one.
Sweet and bitter orange peels, often dried, macerated and redistilled in neutral spirit, then sweetened with a lighter hand than old curacaos.
Bright orange oil over clean spirit; drier and sharper than curacao, which is the whole point of the name's second half.
Did you know
Nobody agrees on the 'triple': triple distillation, three kinds of peel, and pure marketing all have their partisans. 'Sec' at least is honest French for dry.
Also known as: free-spirited orange liqueur, blood orange liqueur, cordier liquor, orange curaçao, combier orange, alma finca
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